Sunday, December 27, 2009

Mooga (Kulitha) Saar Upkari - Moong

Saar-Upkari is a typical dish combination of Uttar Kannada and Dakshin Kannada konkaniites. It is prepared from pulses - green gram or horse gram where curry and vegetable side dish (Upkari) are symbiotically prepared from each other.

This is a simple, no-pretense, comfort food for may konkaniites. No other curry and side dish combination go so well hand-in-hand :-)

Preparation time: 30 minutes
Serves: 4
Fire content: 3/10


  • 200gms green gram (moong) or horse gram (kulitha)
  • 1/2 cup grated coconut
  • 1/2 tsp mustard - for seasoning
  • 2 tsp oil - for seasoning
  • 4 garlic cloves - for seasoning
  • 3 spoons - coriander seeds - for the Saar masala 
  • 1 spoon Jeera - for the Saar masala
  • 6 red chillies -  for the Saar masala
  • 1 green chilly -  for the Saar masala 
  • 1/4 cup coriander leaves -  for the Saar masala
  • 6 tsps - grated coconut -  for the Saar masala
  • 5 tsps - thick tamarind pulp
  • marble sized jaggery


  1. Pressure cook the moong (or kulitha) with 7 times the volume of water. Approximately 5 whistles.
  2. After pressure cooking, separate the liquid and the cooked moong into separate vessels. 
  3. The liquid will be used to make a dilute gravy and the cooked moong will be made a side-dish.
  4. Upkari - Season in a little oil - mustard, red chilli, curry leaves and garlic - add the boiled moong with the grated coconut. Heat and mix for 5 minutes. Your side-dish upkari is ready.
  5. Saar / Curry - Season 2 spoons of oil with mustard, curry leaves and garlic - add the onion and fry till translucent.
  6. Fry and grind in a mixie the 6 items marked as "for the Saar masala" above.
  7. Add this masala to the fried onion - add tamarind pulp - add the liquid separated from moong and bring to a boil. Simmer for 5 minutes.
  8. Finally garnish with chopped coriander leaves.
  9. Enjoy with hot rice!

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